One of my personal favourites (and probably most googled) recipes is also one of my worst recipes photography-wise: roti chicken. What the heck was I doing there?!

Anyway, did you know you can also make this dish in your slow cooker? It’s even easier. I’m also going to be reshooting the parathas as well pretty soon—have a new and improved recipe + technique.

But back to the slow cooker recipe, cooking it as a one-pot meal makes this super easy, fast and an absolute crowd pleaser to boot. One warning though; the way this dish will make your house smell all day long is torturous. There’s no other word for it, really.

Since I already posted the full recipe before, I’m only posting a text and printable version of the masala chicken, potatoes and beans along with a photo this time. Yeah, I know… I’m slacking.

Heat the oil and lightly brown the chicken pieces. After 3 to 4 minutes you add the onions, chili pepper and garlic. Continue to cook until the onions turn slightly translucent.

Add the curry masala, ground cumin, tomato paste and crumble up the bouillon cube and cook for a minute before stirring in the green beans and potatoes. Stir well until all the potatoes have some of the spice mix on them, then transfer everything to your slow cooker.

Pour in the water and cook for 5 to 7 hours on low (depending on how hot your slow cooker gets), until the potatoes start to fall apart, the sauce has thickened and the chicken is super tender. Season with salt and pepper to taste and serve with roti pancakes (paratha) or optionally with flour tortillas.

Heat the oil and lightly brown the chicken pieces. After 3 to 4 minutes you add the onions, chili pepper and garlic and continue to cook until the onions turn slightly translucent.

Add the curry masala, ground cumin, tomato paste and crumble up the bouillon cube and cook for a minute before stirring in the green beans and potatoes. Stir well until all the potatoes have some of the spice mix on them and transfer everything to your slow cooker.

Pour in the water and cook for 5 to 7 hours on low, until the potatoes start to fall apart, the sauce has thickened and the chicken is super tender. Season with salt and pepper to taste and serve with roti pancakes (paratha) or optionally with flour tortillas. Recipe for paratha can be found at kayotickitchen.com.